Corn Tortillas/Taco Shells

Combine masa harina with water.

Mix with hands until dough is moist but holds its shape.

Add more water if needed.

Let dough rest for 15 minutes.

Divide dough into 12 balls.

Dampen dough slightly with water.

Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.

Carefully peel off the top sheet of paper.

Place tortilla, paper side up, on a hot ungreased griddle or skillet.

Gently peel off remaining paper.

Cook for 30 seconds or until edges begin to dry.

Turn and cook until surface appears puffy.

Repeat with remaining dough balls.

To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.

Fry each tortilla 10 seconds or until limp.

With tongs, fold tortilla in half and continue frying holding edges apart.

Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.

Drain on paper towels.